Germinium odoratissimum glutinous rice wine and preparation process thereof

Abstract

The invention discloses Xiangzhou glutinous rice wine and a preparation process thereof. The Xiangzhou glutinous rice wine is prepared from Xiangzhou glutinous rice, radix astragali, fructus lycii, herba cistanche, radix codonopsis, semen cassiae and mineral water. Comprising the following steps: preparation of Chinese herbal medicine juice: respectively adding water into codonopsis pilosula, medlar, astragalus membranaceus, cistanche and semen cassiae, grinding into juice, and heating until boiling to fully extract active ingredients of Chinese herbal medicines; glutinous rice treatment: taking fragrant millet glutinous rice, soaking the fragrant millet glutinous rice with warm water, fishing out, draining, steaming with a rice steamer, and spreading and airing to normal temperature; the Xiangzhou glutinous rice wine disclosed by the invention has the beneficial effects that the Xiangzhou glutinous rice wine integrates active ingredients of various Chinese herbal medicines, has a remarkable health-care function and is suitable for people of all ages to drink; the Chinese herbal medicines are added, so that the product has higher nutritional value and can meet the requirements of modern people on healthy diet.

Description

Technical Field

[0001] The invention belongs to the technical field of glutinous rice wine preparation, and in particular relates to Xianghe glutinous rice wine and a preparation process thereof. Background Art

[0002] Glutinous rice wine has a mellow, sweet, soft taste and unique flavor, which is the primary reason for its widespread use; the taste and flavor of glutinous rice wine vary depending on the region, raw materials and brewing process, but they all maintain the basic characteristics of glutinous rice, which makes consumers love it.

[0003] Glutinous rice wine is rich in various nutrients, such as amino acids, vitamins, minerals and glucose, which makes glutinous rice wine worth drinking. Drinking glutinous rice wine in moderation can increase appetite, aid digestion and promote blood circulation.

[0004] A Liping Xianghe glutinous rice wine and a production method thereof with publication number CN103484332B, the patent discloses using Liping Xianghe glutinous rice as raw material to respectively produce 45-degree glutinous rice wine as base wine and fermented glutinous rice as sweet wine, and then mixing the base wine and the sweet wine with water and storing and aging for more than 6 months to obtain the Liping Xianghe glutinous rice wine, which is made of the following materials in volume ratio: 45-49% of 45-degree glutinous rice wine, 44-48% of fermented glutinous rice, and 4-8% of purified water; the specific production method comprises the following steps: producing 45-degree glutinous rice wine for standby use: producing fermented glutinous rice for standby use: taking glutinous rice wine, fermented glutinous rice and purified water according to the proportion, and stirring them evenly. This technology still has room for improvement in nutritional value and health care function. Summary of the invention

[0005] The purpose of the present invention is to provide a Xianghe glutinous rice wine and a preparation process, which not only retains the mellow taste of traditional glutinous rice wine, but also gives the product the health care functions of strengthening the body, nourishing the liver and improving eyesight, and replenishing physical strength by adding a variety of Chinese herbal medicine ingredients.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a kind of Xianghe glutinous rice wine, comprising Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed, and mineral water, wherein the components are calculated by weight as follows: 50-60 parts of Xianghe glutinous rice, 5-10 parts of Astragalus, 3-5 parts of wolfberry, 6-10 parts of Cistanche, 3-7 parts of Codonopsis, 3-5 parts of Cassia seed, and 150-180 parts of mineral water.

[0007] As a preferred technical solution of the present invention, it includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components are calculated by weight: 50 parts of Xianghe glutinous rice, 5 parts of Astragalus, 3 parts of wolfberry, 6 parts of Cistanche, 3 parts of Codonopsis, 3 parts of Cassia seed and 150 parts of mineral water.

[0008] As a preferred technical solution of the present invention, it includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components are calculated by weight: 55 parts of Xianghe glutinous rice, 8 parts of Astragalus, 4 parts of wolfberry, 8 parts of Cistanche, 5 parts of Codonopsis, 4 parts of Cassia seed and 165 parts of mineral water.

[0009] As a preferred technical solution of the present invention, it includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components are calculated by weight: 60 parts of Xianghe glutinous rice, 10 parts of Astragalus, 5 parts of wolfberry, 10 parts of Cistanche, 7 parts of Codonopsis, 5 parts of Cassia seed and 180 parts of mineral water.

[0010] The invention also discloses a preparation process of Xianghe glutinous rice wine, comprising the following steps:

[0011] Preparation of Chinese herbal medicine juice: Grind Codonopsis pilosula, Lycium barbarum, Astragalus membranaceus, Cistanche deserticola and Cassia seed into juice respectively with water, and heat to boiling to fully extract the effective ingredients of the Chinese herbal medicine;

[0012] Glutinous rice processing: Take Xianghe glutinous rice, soak it in warm water, scoop it out and drain it, then steam it in a rice steamer, and spread it out to dry at room temperature;

[0013] Saccharification and mixing: add steamed Xianghe glutinous rice to Shaojiuqu and mix evenly, then put it into the saccharification tank for saccharification; after the Chinese herbal medicine juice cools down, add it to the saccharified Xianghe glutinous rice and continue saccharification;

[0014] Fermentation and distillation: The mixed materials are placed in a fermentation tank for fermentation. After the fermentation is completed, glutinous rice wine is obtained by distillation in a wine retort;

[0015] Blending and aging: Take glutinous rice wine and mineral water, mix them evenly, and put them into a wine jar for storage and aging. The storage and aging time should be no less than 6 months.

[0016] Finished product processing: After filtering, inspection and finished product packaging, it can be inspected and shipped out.

[0017] As a preferred technical solution of the present invention, steamed Xianghe glutinous rice is added to Shaojiuqu and stirred evenly, and then put into a saccharification tank and piled up to saccharify for 2-4 hours.

[0018] As a preferred technical solution of the present invention, the mixed materials are placed in a fermentation tank for fermentation, and a fermentation aid is added to the fermentation tank.

[0019] As a preferred technical solution of the present invention, the fermentation aid is one of amylase and saccharifying enzyme.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The Xianghe glutinous rice wine of the present invention incorporates effective ingredients of various Chinese herbal medicines, has significant health-care functions, and is suitable for drinking by people of all ages.

[0022] The addition of Chinese herbal medicine makes the product more nutritious and can meet the needs of modern people for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a flow chart of the preparation process of the present invention. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Example 1

[0026] See also Figure 1 , is the first embodiment of the present invention, which provides a Xianghe glutinous rice wine, including Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed, and mineral water, and its components are calculated by weight: 50 parts of Xianghe glutinous rice, 5 parts of Astragalus, 3 parts of wolfberry, 6 parts of Cistanche, 3 parts of Codonopsis, 3 parts of Cassia seed, and 150 parts of mineral water.

[0027] A preparation process of Xianghe glutinous rice wine comprises the following steps:

[0028] Preparation of Chinese herbal medicine juice: Grind Codonopsis pilosula, Lycium barbarum, Astragalus membranaceus, Cistanche deserticola and Cassia seed into juice respectively with water, and heat to boiling to fully extract the effective ingredients of the Chinese herbal medicine;

[0029] Glutinous rice processing: Take Xianghe glutinous rice, soak it in warm water, scoop it out and drain it, then steam it in a rice steamer, and spread it out to dry at room temperature;

[0030] Saccharification and mixing: add steamed Xianghe glutinous rice to Shaojiuqu and mix evenly, put it into the saccharification tank and pile it up to saccharify for 2 hours; after the Chinese herbal medicine juice is cooled, add it to the saccharified Xianghe glutinous rice and continue saccharification;

[0031] Fermentation and distillation: the mixed materials are placed in a fermentation tank for fermentation, and a fermentation aid is added to the fermentation tank, the fermentation aid is amylase, and after the fermentation is completed, glutinous rice wine is obtained by distillation in a wine retort;

[0032] Blending and aging: Take glutinous rice wine and mineral water, mix them evenly, and put them into a wine jar for storage and aging. The storage and aging time should be no less than 6 months.

[0033] Finished product processing: After filtering, inspection and finished product packaging, it can be inspected and shipped out.

[0034] In this embodiment, preferably, the mixed material is placed in a fermentation tank for fermentation. The corresponding specific method is usually to use natural fermentation or add specific microorganisms to promote the production of alcohol; in this process, the sugar in the mixture will be decomposed into alcohol and carbon dioxide by the microorganisms; in order to improve the efficiency of fermentation, koji (which already contains necessary yeast and enzymes) or other suitable leavening agents can be added; in the given preparation process, shochu koji has been added to glutinous rice in the saccharification stage, and this shochu koji plays a role in promoting fermentation; fermentation aids are added to further optimize the fermentation process.

[0035] Example 2

[0036] See also Figure 1 , which is the second embodiment of the present invention, provides a Xianghe glutinous rice wine, including Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed, and mineral water, and its components are calculated by weight: 55 parts of Xianghe glutinous rice, 8 parts of Astragalus, 4 parts of wolfberry, 8 parts of Cistanche, 5 parts of Codonopsis, 4 parts of Cassia seed, and 165 parts of mineral water.

[0037] A preparation process of Xianghe glutinous rice wine comprises the following steps:

[0038] Preparation of Chinese herbal medicine juice: Grind Codonopsis pilosula, Lycium barbarum, Astragalus membranaceus, Cistanche deserticola and Cassia seed into juice respectively with water, and heat to boiling to fully extract the effective ingredients of the Chinese herbal medicine;

[0039] Glutinous rice processing: Take Xianghe glutinous rice, soak it in warm water, scoop it out and drain it, then steam it in a rice steamer, and spread it out to dry at room temperature;

[0040] Saccharification and mixing: add steamed Xianghe glutinous rice to Shaojiuqu and mix evenly, put it into the saccharification tank and pile it up to saccharify for 3 hours; after the Chinese herbal medicine juice is cooled, add it to the saccharified Xianghe glutinous rice and continue saccharification;

[0041] Fermentation and distillation: the mixed materials are placed in a fermentation tank for fermentation, and a fermentation aid is added to the fermentation tank, the fermentation aid is saccharifying enzyme, and after the fermentation is completed, glutinous rice wine is obtained by distillation in a wine retort;

[0042] Blending and aging: Take glutinous rice wine and mineral water, mix them evenly, and put them into a wine jar for storage and aging. The storage and aging time should be no less than 6 months.

[0043] Finished product processing: After filtering, inspection and finished product packaging, it can be inspected and shipped out.

[0044] In this embodiment, preferably, the mixed material is placed in a fermentation tank for fermentation. The corresponding specific method is usually to use natural fermentation or add specific microorganisms to promote the production of alcohol; in this process, the sugar in the mixture will be decomposed into alcohol and carbon dioxide by the microorganisms; in order to improve the efficiency of fermentation, koji (which already contains necessary yeast and enzymes) or other suitable leavening agents can be added; in the given preparation process, shochu koji has been added to glutinous rice in the saccharification stage, and this shochu koji plays a role in promoting fermentation; fermentation aids are added to further optimize the fermentation process.

[0045] Example 3

[0046] See also Figure 1 , is the third embodiment of the present invention, which provides a Xianghe glutinous rice wine, including Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed, and mineral water, and its components are calculated by weight: 60 parts of Xianghe glutinous rice, 10 parts of Astragalus, 5 parts of wolfberry, 10 parts of Cistanche, 7 parts of Codonopsis, 5 parts of Cassia seed, and 180 parts of mineral water.

[0047] A preparation process of Xianghe glutinous rice wine comprises the following steps:

[0048] Preparation of Chinese herbal medicine juice: Grind Codonopsis pilosula, Lycium barbarum, Astragalus membranaceus, Cistanche deserticola and Cassia seed into juice respectively with water, and heat to boiling to fully extract the effective ingredients of the Chinese herbal medicine;

[0049] Glutinous rice processing: Take Xianghe glutinous rice, soak it in warm water, scoop it out and drain it, then steam it in a rice steamer, and spread it out to dry at room temperature;

[0050] Saccharification and mixing: add steamed Xianghe glutinous rice to Shaojiuqu and mix evenly, put it into the saccharification tank and pile it up to saccharify for 4 hours; after the Chinese herbal medicine juice is cooled, add it to the saccharified Xianghe glutinous rice and continue saccharification;

[0051] Fermentation and distillation: the mixed materials are placed in a fermentation tank for fermentation, and a fermentation aid is added to the fermentation tank, the fermentation aid is amylase, and after the fermentation is completed, glutinous rice wine is obtained by distillation in a wine retort;

[0052] Blending and aging: Take glutinous rice wine and mineral water, mix them evenly, and put them into a wine jar for storage and aging. The storage and aging time should be no less than 6 months.

[0053] Finished product processing: After filtering, inspection and finished product packaging, it can be inspected and shipped out.

[0054] In this embodiment, preferably, the mixed material is placed in a fermentation tank for fermentation. The corresponding specific method is usually to use natural fermentation or add specific microorganisms to promote the production of alcohol; in this process, the sugar in the mixture will be decomposed into alcohol and carbon dioxide by the microorganisms; in order to improve the efficiency of fermentation, koji (which already contains necessary yeast and enzymes) or other suitable leavening agents can be added; in the given preparation process, shochu koji has been added to glutinous rice in the saccharification stage, and this shochu koji plays a role in promoting fermentation; fermentation aids are added to further optimize the fermentation process.

[0055] Experimental verification:

[0056]

[0057] It can be seen from the table that the Xianghe glutinous rice wine of the present invention shows relative advantages in taste and flavor, health care function, and nutrient content; these advantages make the Xianghe glutinous rice wine of the present invention have greater potential in the market, can meet the needs of modern people for healthy drinking, and attract more consumers' attention.

[0058] Although the embodiments of the present invention have been shown and described, as detailed above, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fragrant glutinous rice wine, characterized in that: It includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water. Its components by weight are: 50-60 parts of Xianghe glutinous rice, 5-10 parts of astragalus, 3-5 parts of wolfberry, 6-10 parts of Cistanche, 3-7 parts of Codonopsis, 3-5 parts of Cassia seed and 150-180 parts of mineral water.

2. The fragrant glutinous rice wine according to claim 1, characterized in that: It includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components by weight are: 50 parts of Xianghe glutinous rice, 5 parts of astragalus, 3 parts of wolfberry, 6 parts of Cistanche, 3 parts of Codonopsis, 3 parts of Cassia seed and 150 parts of mineral water.

3. The fragrant glutinous rice wine according to claim 1, characterized in that: It includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components by weight are: 55 parts of Xianghe glutinous rice, 8 parts of astragalus, 4 parts of wolfberry, 8 parts of Cistanche, 5 parts of Codonopsis, 4 parts of Cassia seed and 165 parts of mineral water.

4. The fragrant glutinous rice wine according to claim 1, characterized in that: It includes Xianghe glutinous rice, astragalus, wolfberry, Cistanche, Codonopsis, Cassia seed and mineral water, and its components by weight are: 60 parts of Xianghe glutinous rice, 10 parts of astragalus, 5 parts of wolfberry, 10 parts of Cistanche, 7 parts of Codonopsis, 5 parts of Cassia seed and 180 parts of mineral water.

5. A process for preparing a fragrant glutinous rice wine according to any one of claims 1 to 4, characterized in that: The steps include: Preparation of Chinese herbal medicine juice: Grind Codonopsis pilosula, Lycium barbarum, Astragalus membranaceus, Cistanche deserticola and Cassia seed into juice respectively with water, and heat to boiling to fully extract the effective ingredients of the Chinese herbal medicine; Glutinous rice processing: Take Xianghe glutinous rice, soak it in warm water, scoop it out and drain it, then steam it in a rice steamer, and spread it out to dry at room temperature; Saccharification and mixing: add steamed Xianghe glutinous rice to Shaojiuqu and mix evenly, then put it into the saccharification tank for saccharification; after the Chinese herbal medicine juice cools down, add it to the saccharified Xianghe glutinous rice and continue saccharification; Fermentation and distillation: The mixed materials are placed in a fermentation tank for fermentation. After the fermentation is completed, glutinous rice wine is obtained by distillation in a wine retort; Blending and aging: Take glutinous rice wine and mineral water, mix them evenly, and put them into a wine jar for storage and aging. The storage and aging time should be no less than 6 months. Finished product processing: After filtering, inspection and finished product packaging, it can be inspected and shipped out.

6. The preparation process of a fragrant glutinous rice wine according to claim 5, characterized in that: Add steamed glutinous rice to Shaojiuqu and mix well. Put it into the saccharification tank and pile it up to saccharify for 2-4 hours.

7. The preparation process of a fragrant glutinous rice wine according to claim 5, characterized in that: The mixed materials are placed in a fermentation tank for fermentation, and fermentation aids are added to the fermentation tank.

8. The preparation process of a fragrant glutinous rice wine according to claim 7, characterized in that: The fermentation aid is one of amylase and saccharifying enzyme.

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